Parmesan-Basil Stuffed Chicken Breasts with Strawberries

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Stuffed chicken breasts make a quick and easy weeknight dinner, and are always a family favorite. For this recipe, chicken breasts are stuffed with Parmesan cheese and fresh basil, then topped with fresh strawberry sauce. The best part of this recipe is that it can be made from start to finish in less than 30 minutes!

I know, I know…You are thinking, enough with the strawberry recipes already!! Well, I hate to disappoint you, but this is one of two strawberry recipes that I will post in the next few days. I have to take advantage of what is in season, you know?!

So let’s get started with the Parmesan-basil stuffed chicken breasts recipe.

This may sound like a strange combination, but chicken and strawberries go really well together. My kids ate the chicken with no complaints and my husband had thirds, which is saying a LOT nowadays. Adapt this recipe how you see fit. Don’t like Parmesan cheese? Use white cheddar or Swiss.

That is what’s great about how I cook – nothing is set in stone. Well, unless I’m baking. That doesn’t have much wiggle room. You know what I mean?

The stuffed chicken breasts recipe goes well with side dishes like rice pilaf or pasta salad.

Or just steam some fresh asparagus… another favorite spring produce of mine.

I hope your family loves these stuffed chicken breasts with strawberry sauce as much as mine does.

Preheat oven to 400 degrees. In a small bowl, combine strawberries, vinegar and jam.

Cut a horizontal slit in chicken breasts like you are going to butterfly them, but don’t cut all the way through. Place a slice of Parmesan and a leaf of basil in each breast. Close chicken and stick a toothpick through it to keep it closed.

Sprinkle both sides with salt/pepper. Brown each side for 3 minutes, then place in the oven to finish cooking. Once chicken is no longer pink, (10-13 minutes) add the strawberry mixture and bake for another 5 minutes.

Cuisine: Main Dish |Recipe Type: Chicken

Important Notes

****The strawberries sort of “melt” and form a nice sauce for the chicken. The first time I made this I let the sauce cook for too long and it was thin. I like for it to keep it’s color and consistency, so I add it at the end and bake for an additional 5 or so minutes.

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